Somehow I always end up trying something new for my holiday meal. It’s kind of a tradition now, the trying-something-new. This year, I skipped the mock meaties, the un-this, roast-that and went with a humble pot pie. But not any ol’ pie, vegan ones from Pot Pie Paradise in Hayward, CA.
Tucked away in an industrial park, this no-frills deli isn’t just a slice of paradise but the whole pie. Focusing on healthy ingredients and creative fillings, they have a selection of homemade pot pies that changes daily, including a nice variety of vegan and vegetarian ones. I got three to try out:
Jerk Tempeh Vegan (pictured above)
Sometimes I’m a little wary of getting tempeh in restaurants (it can be bitter if not prepared properly) but the pie was delicious. Great jerk flavor, plenty of tempeh and veggies, nicely spiced.
Piccata Mushroom Vegan (not pictured)
Even though the directions say it can be microwaved. Don’t. It leaves the crust soggy. Reheating in the oven is way better, resulting in a beautiful crust, flaky and buttery as it’s meant to be. No photo as there’s no point in taking one of a soggy crust (or maybe I should have as an example of what not to do). The filling is a mushroom lover’s dream – shiitake, oyster, portobello, along with orzo and fresh herbs.
Sweet Potato Thai Curry Vegan (pictured above, fresh out of the oven)
Filled with vegetables and Thai curry flavor but it seemed a bit drier than the other two. I would have liked more sauce. It’s the only quibble really. Overall, it’s pretty good.
But there’s still other vegan flavors to try such as Tikka Masala or Tuscan Delight and there’s dessert pies too. Besides the buttery crust, I really liked their range of atypical fillings. I can see why they were on the pot pie episode of Travel Channel’s Food Paradise. If you’re ever in the area, it’s definitely a must try.